Kudos to Wendy's for Dumping Partially Hydrogenated Oil

Statement of CSPI Executive Director Michael F. Jacobson

June 8, 2006

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Quite simply, Wendy's removal of artery-clogging partially hydrogenated oils from its deep-fryers will make its French fries and fried chicken healthier than similar foods at McDonald's, Burger King, KFC, and other competitors. Wendy's deserves enormous credit for breaking the trans-fat log jam in the restaurant world. Its action proves that other restaurants, big or small, have no excuse for continuing to impair their customers' health by using partially hydrogenated oil. Indeed, chains whose fare is loaded with trans fat are at risk of being sued for marketing unnecessarily harmful foods and not warning patrons of the risk.

To solve the trans-fat problem once and for all, the Food and Drug Administration, that sleeping watchdog, needs to act. The FDA has ignored CSPI's 2004 petitions calling for disclosure. of trans fat in restaurants and a virtual ban of . partially hydrogenated oil.

Michael Jacobson

Michael F. Jacobson, Ph.D., is Co-founder and President of the Center for Science in the Public Interest, a nonprofit health advocacy organization supported largely by the subscribers to its Nutrition Action Healthletter. CSPI is a key player in battles against obesity, cardiovascular disease, and other health problems, using tactics ranging from education to legislation to litigation. Jacobson has written numerous books and reports, including "Salt: the Forgotten Killer," and "Liquid Candy: How Soft Drinks are Harming Americans’ Health."